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A traditional Greek 'dip' generally served as a starter or as part of a meze. In years gone by, and sometimes still in Greece (and other areas of the Eastern Mediterranean) it was made with the roe of mullet – but this is now scarce, and more fish are required.
Smoked cod's roe is available from many good smokeries. If, as is most likely, you just buy a piece from a whole roe, make sure it looks moist in the centre – as over smoking can make the roe dry.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.


For 6 helpings as a starter:

10 medium-cut Slices of White Bread – with the crusts removed & cut into pieces
2 oz/ 60g of Onion – with the peel removed, then roughly chopped
2 medium Cloves of Garlic – peeled and roughly-chopped
5 oz/150g Smoked Cod's Roe – with the outside membrane carefully peeled off & discarded
Juice of 1 Lemon, heated for 10 seconds in a microwave – sieved
A few grinds of fresh-ground Pepper
8 fl oz/ 225ml Sunflower or Rapeseed Oil (olive oil might be too overpowering)

Equipment needed: a food processor or mortar & pestle & elbow grease


1. If using a food processor, add the first 3 ingredients and 'pulse' them until fairly smooth.
2. Add the cod's roe, cut into bite-size pieces and repeat the the process.
3. Add the lemon juice and pepper, then with the machine running, slowly add the oil until you have a smooth blend.
Stop as soon as this has been achieved, as you don't want to over-process.

4. Chill the mixture until needed – bringing it back to room temperature about 30 minutes before serving.

Serve with toast, melba toast or pita/pitta bread warmed in an oven – then cut into strips. Perhaps garnished with a little salad.

If using a pestle & mortar - simply repeat this process by hand.

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